heidih

Me too. When I was a girl we inherited a collection of Rodale's Organic Gardening and how I first heard of her

And will you be ddoing it "in the buff" like the famous Ruth Stout? http://allthedirtongardening.blogspot.com/2015/05/ruth-stout-original-naked-gardener.html

I think that hits the process. Rosemary is a woody oily herb and it takes a while to release. Though with the fine mincing the taste was probabky there but maybe not the scent. If you think of brushng past a mint or basil plant - scent right away Rosemary not so immediate.

Yes interesting, but if most people don't know it, and language is how we communicate - is it useful.? I'll stick with zest and pith.

@billyhill much like @blue_dolphin noted, I like it in steaks on the grill. The guys would bring it back from Mexico fishing trips. I usually gave it a short rubdown with olive oil and lime (because I had a prolific tree). Served with a green sauce of vaious herbs. The kids liked the green sauce with some cream in it. I ejoyed the smokiness from the grill. Good times.

Nice dill- buy or grow?

First thought - any issue with saltiness- since both anchovy and samphire can be a punch? Sounds delightful and I trust Ottolenghi.

Yes - do report back when you use it. Seems rose petals would get lost in the mix. Thank you.

I'd be interested to know what beyond cinnamon (Zimmt) the other apple cake spices are. Just nosy. Thanks.

I love the sound of the end result flavors. Bravo! A testament to experienced cooks improvising

Brings to mind Harriet the Spy's everyday lunch sandwich White bread, mayo and tomato. As a fan I was inspired to try it and sure others were similarly lured.

With the aggressive and highly competitive breeding programs at places like mega brand Driscoll's and the huge public program at the University of California at Davis the market has continual new varieties that ship better and have a variety of crafted tastes, and with global farming factored in give us tasty strawberries most of the year. https://www.newyorker.com/magazine/2017/08/21/how-driscolls-reinvented-the-strawberry

It gets tried but as with the species noted in this link (nutria, Assian carp, bullfrogs) it seems more a novelty. https://www.pbs.org/independentlens/blog/invasive-species-turned-into-sustainable-delicacies/

Scary on the chandelier! All the fish looks wonderful. And the views of course - appreciate the images. Must say I don't like it when the kitchen sauces my calamari - I want control

It is just anothr carb vehicle for a tasty sauce. I don't care for BBQ sauce but if ya want to eat with pasta instead of bread or whatever on the side - what the hey I never get the marinara sauce with calamari or fried mozz - but...seems popular

@RWood Wow! How does one even muster the courage to cut into such a work of art and whimsy. Good photos must be taken for the baby book.

@Annie_H Very interesting green sauce esp add of cucumber and celery. And rhubarb. Looks quite blended as opposed to a chunky salsa. I need to play around like that "outside of box".

Happy Birthday!

I think this fits the discussion https://condenaststore.com/featured/101-things-to-do-with-bacon-elisabeth-mcnair.html

You guys sound like a perfect pairing

In my experience it leans to "everything". On one trail, early mornings, I'd see them leaving the big lawns of homes and heading back to their warren in the chapparal hillsides. I've heard about some grazing animals take on the flavor of some of the "stonger" things they eat. Wonder if holds for rabbits. I lived with an English Spot once who cracked me up when she ate her beloved parsley treat. Because of the way they nibble the the sprig woud twirl around in a circle. A house bunny - not for table.

Thanks for taking the time for this. Linking the rabbit cook-off for those who may be experimenting with it. https://forums.egullet.org/topic/162122-eg-cook-off-86-rabbit/

So interesting that Kings Hawaiian bread has spread so far. Their original bakery is near me. We have a large Hawaiian Japanese population. OT=R I am missreading the roll packaging?

This older article gives an interesting glimpse into her life https://www.newyorker.com/magazine/2011/01/17/the-lamb-roast

This Thai goose egg dish looks quite tasy and golden; https://www.facebook.com/watch/?v=871147313666224